The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:

Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.

Accounts of food engineering achievements are of particular value.

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Audience

Process (i.e. chemical) engineers; also mechanical, electrical, civil, electronic, instrument and other engineers working in relation to food.